Originally Posted by The_Kapn
I have never personally dry aged beef. To me, that process is obviously for the real pros.
I have eaten dry aged Prime steaks and they are "To Die For".
I / We wet age all of our briskets using the guidance by the legendary DRBBQ found here:
The smell and flavor when removed from the Cryo are just as he described---full beef flavor.
Hope this helps.
I agree that in general, Wet-Aged beef has a very "beefy" flavor (when cooked, at least
) I also wouldn't dare Dry-Age beef on my own. I bought a steak at a farmers' market in Seattle a few weeks back that had clearly been aged by someone who was NOT a pro. If I hadn't know what to do with all the black mold and funk (trim it off and sear the heck out of it), I would have either tossed the steak into the trash or come down with a rich case of food poisoning - it was gross!
Some call me Beef Geek, others The Steak Lady, Steak Queen, Steak Whisperer, or Beef Sommelier. All make me proud.